A comforting clear soup of tender shredded roast chicken and soft vegetables in a savory vegetable broth, finished with bright parsley and thyme for a clean, homey flavor.
A Clear, Homey Chicken Soup That Lets the Roast Shine
Light-bodied but deeply satisfying, this clear soup turns shredded roast chicken and everyday vegetables into an unfussy, nourishing bowl any night of the week.
Think of this as the clean, confident cousin of old-fashioned chicken soup: no heavy creams or thickening, just tender shredded roast chicken and soft vegetables floating in a savory, low-sodium vegetable stock. Sautéing onion, carrot, and celery first builds a mellow, savory base, while a quick skim after you add the stock keeps the broth bright and clear. Yukon Golds hold their shape and give the soup a comforting bite without falling apart.
Using leftover roast chicken — or a store-bought roast when you need dinner in a hurry — is the clever shortcut that makes this feel special without extra fuss. Shred the meat into bite-sized pieces and fold it in near the end so it stays tender. The bay leaf and fresh thyme add that classic, homey aroma; finish with chopped parsley for a fresh lift that keeps the bowl from feeling heavy.
Small technique notes that matter: don’t rush the sauté of the mirepoix (onion, carrot, celery)—6–8 minutes softens and sweetens them, and a 30-second garlic bloom keeps it from tasting raw. Skimming any foam when the stock first comes up to boil makes a clearer broth, and seasoning gradually helps you control the salt if you’re using low-sodium stock.
This recipe is forgiving and practical: it’s naturally nut-free, comes together in about 45 minutes, and is easy to scale or make-ahead (refrigerate for a couple of days or freeze in portions). Serve with crusty bread for dunking or a simple green salad for a light dinner—either way, it’s the kind of soup that feels like a small, quiet comfort.
Ingredients
How to Make Roast Chicken Vegetable Stock Soup
- Shred the roast chicken into bite-sized pieces and set aside. Peel and slice the carrots, thinly slice the celery, dice the onion, mince the garlic, and cut the potatoes into 1/2-inch cubes.
- Heat the olive oil in a large heavy-bottomed pot over medium heat. Add the onion, carrots, and celery with 1/2 teaspoon of the salt and sauté until the onion is translucent and the vegetables begin to soften, about 6–8 minutes.
- Add the minced garlic and cook, stirring, for 30 seconds until fragrant. Add the diced potatoes, bay leaf, and thyme sprigs to the pot and stir to combine.
- Pour in the vegetable stock and bring the pot to a gentle boil over medium-high heat. Skim any foam from the surface, then reduce heat to medium-low to maintain a simmer.
- Simmer the soup until the potatoes are tender when pierced with a fork, about 12–15 minutes. Taste the broth and add the remaining 1/2 teaspoon salt if needed.
- Stir in the shredded roast chicken and frozen peas and simmer just until heated through, about 3–4 minutes. Remove and discard the bay leaf and thyme sprigs or strip the leaves from the sprigs and return them to the pot if you prefer.
- Adjust seasoning with black pepper and additional salt to taste, then stir in the chopped fresh parsley. Ladle the soup into bowls and serve hot.
Recipe Card
Roast Chicken Vegetable Stock Soup
A comforting clear soup of tender shredded roast chicken and soft vegetables in a savory vegetable broth, finished with bright parsley and thyme for a clean, homey flavor.
- Prep
- 15 min
- Cook
- 30 min
- Servings
- 4
Ingredients
Instructions
- Shred the roast chicken into bite-sized pieces and set aside. Peel and slice the carrots, thinly slice the celery, dice the onion, mince the garlic, and cut the potatoes into 1/2-inch cubes.
- Heat the olive oil in a large heavy-bottomed pot over medium heat. Add the onion, carrots, and celery with 1/2 teaspoon of the salt and sauté until the onion is translucent and the vegetables begin to soften, about 6–8 minutes.
- Add the minced garlic and cook, stirring, for 30 seconds until fragrant. Add the diced potatoes, bay leaf, and thyme sprigs to the pot and stir to combine.
- Pour in the vegetable stock and bring the pot to a gentle boil over medium-high heat. Skim any foam from the surface, then reduce heat to medium-low to maintain a simmer.
- Simmer the soup until the potatoes are tender when pierced with a fork, about 12–15 minutes. Taste the broth and add the remaining 1/2 teaspoon salt if needed.
- Stir in the shredded roast chicken and frozen peas and simmer just until heated through, about 3–4 minutes. Remove and discard the bay leaf and thyme sprigs or strip the leaves from the sprigs and return them to the pot if you prefer.
- Adjust seasoning with black pepper and additional salt to taste, then stir in the chopped fresh parsley. Ladle the soup into bowls and serve hot.
Nutrition
- Carbohydrates
- 34
- Saturated Fat
- 1.8
- Sodium
- 820
- Fiber
- 5
- Unsaturated Fat
- 12
- Protein
- 32
- Fat
- 11
- Cholesterol
- 75
- Trans Fat
- 0
- Calories
- 370
- Sugar
- 5